Stir Fried Eggplant

Ingredients:

- 2 Chinese eggplants (light purple skin), cut into short stalks

- 2 cloves garlic, sliced

- 3 tbsp gluten-free soy sauce

- 1/2 tbsp corn starch

- 1/2 tbsp soup stock or water

- 1 sprig cilantro (optional)

- 1/4 + 2 tbsp cup vegetable oil

Preparation:

- In a small bowl, mix gluten-free soy sauce, corn starch, soup stock, and 2 tbsp oil together.

- In a skillet, heat oil on high heat. Add eggplants and saute frequently for 2 minutes. Stir 1/2 of the sauce mixture into the skillet. Close lid and simmer for 3 minutes.

- Add the remaining sauce mixture, garlic, and cilantro into the skillet. Saute for 1 minute.